Risotto Con le Zucchine

Ingredients

Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

Water to boil rice

30 gr (1 oz) Coarse Salt*, for cooking the rice
*

400 gr (11 oz) Essenza Rice from Cascina Belvedere*
*

3 small Zucchinis

1 Tablespoon Don Vito's Gold Italian Blend *
*

4 Tablespoons Cooking /All Purpose Extra Virgin Olive Oil *
*

1 1/2 cups Warm Water

1/2 teaspoon Sel de Mer Sea Salt*
*

60 gr (2 oz) Fresh Mint Leaves, chopped by hand at the last moment

1 teaspoon Freshly Ground Black Pepper*
*

Instructions

Bring 1 gallon of water to a boil, salt the water (1 ounce of salt for 1 gallon water). As soon as it is boiling, pour in the Essenza rice and cook for 14 minute and drain.

Wash the zucchinis and cut them lengthwise into quarters then cut the quartered pieces into 1 inch lengths. You may have to cut the zucchini into finer strips, to keep the length and width in proportion.

While the rice cooks, put the tablespoon of Don Vito's Italian Blend in a large frying pan with 4 tablespoons of extra virgin olive oil, fry for a few minutes and then add 1/2 cup of water.

Add the zucchinis, the remaining 1 cup of water and 1/2 teaspoon of sea salt to the frying pan and cook for about 15 minutes.

Add the rice and stir well with a wooden spoon.

To serve: add the chopped mint and 1 teaspoon of freshly ground black pepper, stir gently with a wooden spoon and serve.

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